White Chocolate Peppermint Cookies – A Delicious Holiday Treat

There’s something truly magical about Christmas cookies. This year, I find myself especially enamored with them. From gingersnaps to Oreo truffles, every cookie brings back delightful memories of holiday baking. However, these big, chewy white chocolate peppermint cookies are a standout addition to the list.

These cookies would make the perfect treat for Santa, delivering a festive twist that’s both delicious and indulgent.

Chewy White Chocolate Peppermint Cookies

Peppermint can evoke strong opinions among cookie lovers; some adore the chocolate-peppermint combination, while others prefer to keep them separate. Personally, I cherish peppermint in all forms—whether solo, like in peppermint marshmallows, or paired with chocolate, as in peppermint bark. But there’s something extraordinary about peppermint and white chocolate together, especially in these chewy cookies.

Using a base recipe from the New York Times’ famous chocolate chip cookies, I sprinkled in the magic of white chocolate chips, crushed candy canes, peppermint baking chips, and a hint of peppermint extract. The resulting cookie possesses rich flavors, an enjoyable crunch, and a delightful chewiness that perfectly captures the essence of Christmas. Anyone who enjoys white chocolate macadamia nut cookies will likely fall in love with these treats.

How to Make My White Chocolate Peppermint Cookies

Ingredients You’ll Need

• 2 cups minus 2 tablespoons cake flour
• 1 2/3 cups bread flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1 1/4 cups softened unsalted butter
• 1 1/4 cups light brown sugar
• 1 cup plus 2 tablespoons granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• ½ teaspoon peppermint extract (optional)
• 1 (11-ounce) bag white chocolate chips
• ¾ cup Andes Peppermint Crunch Baking Chips
• ½ cup crushed candy canes

The combination of cake flour and bread flour, while unconventional, results in the perfectly chewy texture that makes these cookies a joy to eat. Notably, the flavors of peppermint come from the extracts, baking chips, and candy canes. If peppermint extract isn’t available, you can still achieve a delicious cookie thanks to the other ingredients.

Andes Peppermint Crunch Baking Chips can typically be found at stores like Target or Jewel Osco. If they’re hard to find, feel free to replace them with another brand of peppermint baking chips, ensuring that you choose peppermint rather than mint. During the holiday season, crushed candy canes are often readily available, or you can crush your own with a rolling pin.

Making These Cookies

Begin by sifting together the dry ingredients—both flours, baking soda, baking powder, and salt—and set aside.

Next, use a stand mixer or electric hand mixer to cream the butter and sugars until light and fluffy, which should take about five minutes. Remember to scrape the sides of the bowl as necessary.

Add the eggs one at a time, mixing well after each addition, and stir in the vanilla.

Turn the mixer to low speed and gradually add the dry ingredients until just combined. Fold in the white chocolate chips, peppermint baking chips, and crushed candy canes. The hardest part follows—letting the dough chill in the refrigerator for at least 24 hours. This step significantly enhances the flavor and texture, so exercise a little patience!

Once you’re ready to bake, allow the dough to sit at room temperature for about half an hour to soften just enough for scooping.

Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop 2-ounce mounds of dough onto the baking sheet, spacing them adequately. Bake for 14 to 16 minutes until golden but still soft. If you want nicely round cookies, you can gently reshape them after a minute of letting them cool.

Let the cookies cool on the baking sheet for around 10 minutes before transferring them to a wire rack for cooling. You can bake all the dough right away, or reserve some in the fridge for bubbly, fresh cookies whenever the craving strikes!

Storage Tips

Store your white chocolate peppermint cookies in an airtight container at room temperature for up to 3-4 days. Alternatively, you can keep them in a zip-top freezer bag in the freezer for up to a month.

If you’d like fresh cookies at your convenience, consider freezing the cookie dough in pre-portioned balls. This way, you can bake just the number of cookies you want at any given time.

Frequently Asked Questions

Can I make smaller cookies? How long would they need to bake?

For smaller white chocolate peppermint cookies, use a heaping tablespoon of dough and bake them for approximately 12 minutes. That said, larger cookies tend to have a superior texture!

Do I have to let the dough chill for a full 24 hours?

You don’t have to, but I highly recommend it! Cookies baked before the 24-hour mark don’t quite reach the same level of deliciousness.

Can I use all-purpose flour instead of cake and bread flours?

While all-purpose flour can work in this recipe, it won’t produce the same delightful chewiness that the combination of cake and bread flours provides.